To hasten the preparation process and help tenderize the meat, ribs are often first simmered in seasoned water for about an hour.
The water is then discarded and the ribs are coated in barbecue sauce before being finished in the oven or on the barbecue.

However simmering in water, seasoned or otherwise, can sometimes result in a loss of bison flavor.
To avoid this, our recipe uses a tasty braising sauce instead.
Long low heat on the first day of cooking, followed by a second day of reheating, gives the best results.